Dome cake with sparkling wine

Ingredients

Directions

1. 1

   Quickly knead 150 g flour, 50 g sugar, 1 pinch of salt, 2 tablespoons cold water and butter in flakes to a smooth dough. Cover and chill for about 30 minutes. Separate the eggs. Beat the egg white until stiff, add 75 g sugar and 1 pinch of salt. Stir in the egg yolks one after the other. Mix 100 g flour and baking powder, sieve onto the egg cream and fold in carefully. Line the bottom of a springform pan (26 cm Ø) with baking paper. Add the mixture and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: unsuitable/ gas: level 2) for approx. 15 minutes.

2. 2

   Roll out the short pastry on a floured work surface and place it on a baking tray lined with baking paper. Let the sponge cake base cool down on a cake rack. Bake the shortcrust pastry base in a hot oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for approx. 10 minutes, also allow to cool. Cut the sponge cake base in half horizontally once. Eight the top cake base. Line a round bowl (approx. 26 cm Ø; 2.5 litres capacity) first with cling film and then with the sponge cake boxes. Soak the gelatine in cold water. Wash 250 g strawberries, clean and cut into small cubes. Mix yoghurt, sparkling wine and 75 g sugar. Squeeze the gelatine well, dissolve carefully and mix with some yoghurt cream. Stir everything into the remaining yoghurt cream. Whip 250 g cream until stiff, fold in with the strawberries. Pour cream into the prepared form, smooth it down. Place the second sponge cake base on top, press down carefully. Chill for about 2 hours. Chop the chocolate coating and melt over a hot water bath. Put half of the chocolate coating on the sponge cake base and spread.

3. 3

   Mix yoghurt, sparkling wine and 75 g sugar. Squeeze the gelatine well, dissolve carefully and mix with some yoghurt cream. Stir everything into the remaining yoghurt cream. Whip 250 g cream until stiff, fold in with the strawberries. Pour cream into the prepared form, smooth it down. Place the second sponge cake base on top, press down carefully. Chill for about 2 hours. Chop the chocolate coating and melt over a hot water bath. Put half of the chocolate coating on the sponge cake base and spread. Place the shortcrust pastry base on top, chill for another 1 hour. Spread the rest of the chocolate coating thinly on a marble board and chill. As soon as the chocolate coating has set, scrape off the rolls with a spatula. Wash, clean and slice 100 g strawberries. Turn the cake onto a cake platter, remove the foil. Whip 200 g cream until stiff, spread the cake with it. Decorate the cake with strawberry slices and chocolate rolls. Keep cool until serving

4. 4

   Place the shortcrust pastry base on top, chill for another 1 hour. Spread the rest of the chocolate coating thinly on a marble board and chill. As soon as the chocolate coating has set, scrape off the rolls with a spatula. Wash, clean and slice 100 g strawberries. Turn the cake onto a cake platter, remove the foil. Whip 200 g cream until stiff, spread the cake with it. Decorate the cake with strawberry slices and chocolate rolls. Keep cool until serving

5. 5

   waiting time approx. 4 hours